LEADER 02289nam  2200457z- 450 
001 9910557396303321
005 20220111
035   $a(CKB)5400000000041934
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76869
035   $a(oapen)doab76869
035   $a(EXLCZ)995400000000041934
100   $a20202201d2021      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aQualitative Analysis of Food Products
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 online resource (76 p.)
311 08$a3-0365-1846-0 
311 08$a3-0365-1845-2 
330   $aQualitative control and analysis of food products is a requirement for food industries, both in terms of quality assurance and food safety management systems. Analysis of foods is continuously requiring the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, authenticity, and traceability of foods in compliance with legislation and consumers' demands.Different analyses include microbiological and chemical analyses, from simple to complex, from old to modern technologies. Hence, fundamental and/or state-of-the-art methods of the development, optimization, and practical implementation in routine laboratories, and validation of these methods for the monitoring of food safety and quality, are employed. Methodologies for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity, and food traceability have been presented and discussed in this Special Issue.
606   $aTechnology: general issues$2bicssc
610   $aauthenticity
610   $achemical
610   $achemometrics
610   $acontrol
610   $afood
610   $aFoodomics
610   $amicrobiological
610   $aquality
610   $asafety
610   $astatistical
615  7$aTechnology: general issues
700   $aVarzakas$b Theodoros$4edt$01126746
702   $aVarzakas$b Theodoros$4oth
906   $aBOOK
912   $a9910557396303321
996   $aQualitative Analysis of Food Products$93023588
997   $aUNINA